Stuffed Irish Turkey Joint with Winter Vegetable Traybake
Recipe - Wexford St Aidans - Pettitts
Stuffed Irish Turkey Joint with Winter Vegetable Traybake
Prep Time20 Minutes
Servings6
Cook Time100 Minutes
Ingredients
20 g Butter
2 medium Carrots , sliced
1 medium Onion , sliced
2 tsp Sage
2 kg SuperValu Signature Tastes Bronze Free Range Irish Turkey Joint with Cranberry Stuffing
1 handfull Brussels Sprouts , quartered
8 small Carrots
3 small Cooked Beetroot , halved
2 tbsp Honey
2 tbsp Olive Oil
4 small Parsnips , quartered
2 large Red Onion , quartered
1 bulb Smoked Garlic , sliced down the middle
200 g Tenderstem Broccoli
1 tsp Thyme
150 ml Vegetable Stock
3 sprigs rosemary
Directions
- Preheat oven to 180°C. Soften the butter and add the sage, rub all over the turkey joint.
- Place one sliced onion and 2 sliced carrots onto a roasting tray, place the turkey on top and season. Put the turkey joint uncovered into the oven and cook for 1 hour and 40 minutes, basting every 30 minutes until cooked through. Allow to rest for 5 to 10 minutes before carving.
- Vegetable traybake: In a second roasting tray, place the carrots, parsnips, red onion, smoked garlic and Brussels sprouts in the tray. Add the herbs, stock, salt and pepper. Drizzle with oil and toss to coat.
- Cover with foil and place in the oven at 180°C to roast for 20 minutes to part cook the root vegetables. Once softened, remove from the oven and keep aside until the turkey joint is nearly cooked (about 30 minutes before serving). Remove the foil and add the beetroot and broccoli. Drizzle some honey and place in the oven, roast for a further 20 minutes until cooked through and coloured.
- Carve the turkey and serve with the vegetable traybake and your favourite potato side.
20 minutes
Prep Time
100 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
SuperValu Irish Creamery Butter (227 g)
€2.19€9.65/kg
SuperValu Irish Carrots Loose (1 kg)
€1.25/kg€1.25/kg
Loose Brown Onion (1 kg)
€2.89/kg€2.89/kg
SuperValu Fresh Sage (15 g)
€1.29€86.00/kg
SuperValu Signature Tastes Free Range Bronze Turkey (5 kg)
€44.99
SuperValu Brussel Sprouts (500 g)
Only 49c
€0.49€0.98/kg
SuperValu Irish Carrots Loose (1 kg)
€1.25/kg€1.25/kg
SuperValu Beetroot (500 g)
€0.79€1.58/kg
SuperValu Squeezy Honey (340 g)
€1.27€3.74/kg
SuperValu Extra Virgin Olive Oil (250 ml)
€3.25€13.00/l
SuperValu Parsnips (500 g)
Only 49c
€0.49€0.98/kg
SuperValu Red Onions Net (750 g)
€0.99€1.32/kg
SuperValu Loose Garlic (1 Piece)
€0.49
Not Available
SuperValu Fresh Thyme (20 g)
€1.19€59.50/kg
Oxo Vegetable Stock Cubes 12 Pack (71 g)
Only €1.75
€1.75€24.65/kg
SuperValu Fresh Rosemary (15 g)
€1.19€79.33/kg
Recipe
- Preheat oven to 180°C. Soften the butter and add the sage, rub all over the turkey joint.
- Place one sliced onion and 2 sliced carrots onto a roasting tray, place the turkey on top and season. Put the turkey joint uncovered into the oven and cook for 1 hour and 40 minutes, basting every 30 minutes until cooked through. Allow to rest for 5 to 10 minutes before carving.
- Vegetable traybake: In a second roasting tray, place the carrots, parsnips, red onion, smoked garlic and Brussels sprouts in the tray. Add the herbs, stock, salt and pepper. Drizzle with oil and toss to coat.
- Cover with foil and place in the oven at 180°C to roast for 20 minutes to part cook the root vegetables. Once softened, remove from the oven and keep aside until the turkey joint is nearly cooked (about 30 minutes before serving). Remove the foil and add the beetroot and broccoli. Drizzle some honey and place in the oven, roast for a further 20 minutes until cooked through and coloured.
- Carve the turkey and serve with the vegetable traybake and your favourite potato side.